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Summer Stuffed Shells Recipe

Summer Stuffed Shells Recipe
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★★★★★

5.2 from 13 reviews

These Summer Stuffed Shells are a delightful twist on classic stuffed pasta shells. Filled with a mixture of ricotta, vegetables, and pesto, then baked in a savory marinara sauce until bubbly and golden, this dish is bursting with fresh flavors of summer.

Ingredients

Scale

Jumbo Pasta Shells:

  • 20 to 25 jumbo pasta shells, boiled

Vegetable Mixture:

  • 2 tablespoons olive oil
  • 1 sweet onion, diced
  • 4 garlic cloves, minced
  • 1 zucchini squash, chopped
  • 2 ears of corn, corn cut from the cob
  • kosher salt and pepper

Cheese Filling:

  • 15 ounces ricotta cheese
  • 1 large egg, lightly beaten
  • 2 cups freshly grated mozzarella or provolone cheese
  • ½ cup finely grated parmesan cheese, plus more for serving
  • ⅔ cup pesto, basil pesto preferred, plus more for serving

Other:

  • 2 cups marinara sauce
  • fresh basil for serving

Instructions

  1. Preheat the oven and cook pasta: Preheat the oven to 350 degrees F. Boil pasta shells in salted water as per package instructions and drain.
  2. Prepare vegetable mixture: In a skillet, sauté onion, garlic, zucchini, and corn until softened. Let cool.
  3. Make cheese filling: Combine ricotta, egg, mozzarella, parmesan, and pesto. Mix in the vegetable mixture.
  4. Assemble: Spread marinara sauce in a pan. Stuff each shell with the cheese filling and place in the pan.
  5. Bake: Top with pesto and mozzarella, then bake until golden and bubbly, about 25-30 minutes.
  6. Serve: Let it cool slightly, then garnish with parmesan, basil, and more pesto before serving.

Notes

  • You can customize the vegetables in the filling based on personal preference.
  • For a richer flavor, use homemade marinara sauce.

Nutrition

Keywords: Summer Stuffed Shells, Stuffed Shells Recipe, Vegetarian Pasta Dish

Find it online: https://yumwithmia.com/summer-stuffed-shells-recipe/